750g pork shoulder, coarsely minced
1 tbsp sweet smoked paprika
2 tsp hot smoked paprika
2 garlic cloves, finely chopped
10g/2 tsp fine sea salt
1½ tsp fennel seeds
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper
A little rapeseed or olive oil for frying
1. Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.
2. Heat a little oil in a frying pan, break off a small piece of the mixture, shape into a tiny patty and fry for a few minutes on each side, until cooked through. Taste to check the seasoning, remembering that the flavours will develop further as the mixture matures. If you're a heat fiend, you can add more cayenne and black pepper.
3. Cover the mixture and store in the fridge for at least 24 hours before using; this will allow the flavours time to develop. It will keep for about 2 weeks.